JPH0452108B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to square macaroni, particularly square macaroni suitable as a mixed vegetable used as a garnish for steak or as an ingredient for salads. [Prior Art] Conventionally, as square macaroni, macaroni without a hollow hole and a hollow cut macaroni type having a shape as shown in FIG. 3, for example, have been known. [Problems to be Solved by the Invention] However, the hollow cut macaroni type macaroni macaroni type macaroni macaroni macaroni macaroni without hollow holes has the disadvantage that they are prone to cracking when drying, and the hollow cut macaroni type macaroni macaroni macaroni macaroni macaronis have their corners crushed when boiled, resulting in a square shape. It has the disadvantages of not being able to maintain its shape, and because of the remaining hollow space, it cannot have the unique texture of a square when eaten, both of which are unsuitable as ingredients for mixed vegetables. . Therefore, the inventor of the present invention has conducted various studies in order to eliminate such conventional drawbacks and provide a square macaroni suitable as a material for mixed vegetables.
Cubic or rectangular rectangular macaroni with multiple through-holes and specific wall thickness and external dimensions must not crack during drying and retain its square shape without crushing even when boiled. We discovered that when boiled, the through holes are almost closed and the appearance is similar to that of a hollow cube or rectangular parallelepiped, and that it has a good texture.
The invention has been completed. [Means for solving the problem] That is, the present invention has an external dimension of 5 to 10 mm on one side.
and has two or more rectangular through holes with a side length of 0.5 to 2.0 mm or a circular through hole having a cross-sectional area approximately equal to the cross-sectional area of the rectangular through hole, and a wall thickness of 0.5 to 2.0 mm. It is a square macaroni with a diameter of 2.0 mm. The present invention will be further explained below with reference to FIGS. 1 and 2 showing embodiments of the square macaroni of the present invention. In the present invention, square macaroni refers to macaroni in the shape of a cube or a rectangular parallelepiped, and its external dimensions are as follows:
Preferably, l, m, and n are in the range of 5 to 10 mm. In addition, the wall thickness dimensions, that is, the shortest distance p between the inner wall of the through hole A and the outer wall constituting the square shape, and the shortest distance q between the through holes A, must be 0.5 to 2.0 mm, especially 1.0 mm. ~1.5 mm is preferred. If it exceeds 2.0 mm, the square macaroni will crack when drying, which is undesirable, and if it is smaller than 0.5 mm, the boiled macaroni will lose its chewy texture, which is undesirable. The cross-sectional shape of the through hole A is
There is no particular restriction, and examples include squares, rectangles, circles, etc.; however, in the case of rectangles, the length r of one side is 0.5 to 2.0 mm, preferably 1.0 to 2.0 mm.
It must be 1.5mm, and if it is circular,
The through-hole needs to have a cross-sectional area approximately equal to the cross-sectional area of the rectangular through-hole. If it exceeds 2.0mm,
The through holes do not close when boiled, and the texture is unfavorable. The number of through holes is naturally limited by the above conditions, but usually 2 to 9 is preferable. The square macaroni of the present invention is manufactured by appropriately cutting macaroni having two or more through holes that has been extruded according to a conventional method. [Effects of the Invention] Since the present invention provides macaroni having the structure described above, it does not crack when dried and does not collapse even when boiled, and when boiled, most of the hollow holes are closed and the corners are clearly defined. It has characteristics such as a good texture because it has a cube or rectangular parallelepiped shape. Therefore, when the square macaroni of the present invention is boiled and added to, for example, mixed vegetables or salads, it blends well with other ingredients and can be used favorably in both appearance and texture. It also has the cooking advantage of being boiled in a short time. Furthermore, the square macaroni of the present invention can be colored with carrots, etc., and by changing not only the shape but also the color, it is possible to make foods such as mixed vegetables and salads even richer in variety. can. [Example] Next, an example will be given and explained. Example 1 A mixture of 50 parts by weight of durum semolina, 50 parts by weight of strong wheat flour, and 30 parts by weight of water was molded using a macaroni extruder to form a cube having 4 through holes as shown in Fig. 1. shaped macaroni (l=m=n=
7.5 mm, p=q=1.5 mm, r=1.5 mm).
This was then dried and adjusted to a moisture content of 12.5% to form a product. The appearance of this product, the boiling time when it was boiled, the appearance, the condition of the through holes, and the texture were investigated. The results are shown in Table 2. Comparative Examples 1 to 5 Comparative Examples 1 to 5 were manufactured using the same formulation and method as in Example 1 except for the shapes shown in Table 1 below. As in Example 1, these were also examined for appearance, etc. The results are also shown in Table 2.

[Table] Only differences in shape are shown.

【table】

[Table] Example 2 A mixture of 50 parts by weight of durum semolina, 50 parts by weight of strong wheat flour, and 30 parts by weight of water was molded using a macaroni extruder to form 6 through holes as shown in Fig. 2. Rectangular parallelepiped macaroni (l = 7 mm, m
= n = 5 mm, p = q = 1 mm, r = 1 mm). This was then dried and adjusted to a moisture content of 12.5% to form a product. This product has no cracks and has a good appearance.
When boiled for 15 minutes, the shape remained a rectangular parallelepiped with clear corners, the through holes were almost closed, and it had the unique texture of a square. Example 3 A rectangular parallelepiped product was obtained in the same manner as in Example 2 except that 3 parts by weight of dried carrot powder was further added. The appearance of this product and the quality when boiled were almost as good as in Example 2. Furthermore, since it has a similar color tone to carrots, when mixed with mixed vegetables and salads, the resulting products were very versatile and desirable.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of an embodiment with four through holes, FIG. 2 is a perspective view of an example with six through holes, and FIG. 3 is a perspective view of a comparative example with one through hole. A...Through hole, l, m, n...External dimensions, p,
q, s...Thickness dimension, r, t...Length of the side of the opening of the through hole.

Claims (1)

[Claims] 1. Two or more rectangular through holes with an external dimension of 5 to 10 mm on one side and a side length of 0.5 to 2.0 mm, or two or more circular through holes with a cross sectional area approximately equal to the cross sectional area of the rectangular through hole. The wall thickness is 0.5 to 2.0 mm.
Square macaroni.